Orange Glazed Salmon Recipe
What’s better than a juicy, delicious salmon fillet? One that’s glazed with orange, of course! This salmon recipe is easy to follow and results in a tasty, healthy meal. So get cooking – your taste buds will thank you!
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To make this Salmon recipe, you will need:
- Two 6 oz salmon filets, skin on
- ½ cup quinoa, uncooked
- 1 watermelon radish
- 1 small red onion
- 1 lb sweet potato
- 1 Tbsp Yuzu Kosho
- 1 mandarin or clementine; just the juice
- 2 Tbsp Coconut aminos
- 1 tsp black and white sesame seeds
- ½ tsp olive oil
Don’t worry if you don’t recognize some of the items on the list; I will explain.
What is Yuzu Kosho?
Yuzu kosho is a versatile condiment with a characterful and complex flavor. Originating in Japan, this traditional recipe combines the delightful tartness of citrusy yuzu with bright red chiles, fragrant garlic, and salty shio-koji to create an umami-filled punch that’s sure to delight your taste buds! A great accompaniment to everything from fish to sushi or ramen, it’s no wonder yuzu kosho has become one of the go-to condiments of adventurous food-lovers everywhere!
Finding Yuzu Kosho shouldn’t be too difficult; you can usually find it in Asian grocery stores or online retailers like Amazon that specialize in international foods. So if you want to add some extra zing and spice to this salmon recipe, don’t cut corners, and be sure to give this incredible Japanese flavor a try!
What is a Watermelon Radish?
A watermelon radish, also known as a “pink beauty”, is an intriguing root vegetable with a unique appearance. On the outside, it looks remarkably like its namesake with shades of pale green and bright pink. But the fun doesn’t stop there – slice into the crisp flesh of this veg and you’ll discover that the inside also looks just like a watermelon!
While you can find these delightful root veggies at some farmers’ markets, you won’t regret stocking up on them from a grocery store. When served alongside this orange glazed salmon and maybe a glass of chilled rosé – you’ve got the perfect evening meal!
In the event that you cannot locate one, the watermelon radish for this salmon recipe, it can easily be substituted with other radish varieties like daikon radish, red radish, Korean radish, or black Spanish radish.
Are Coco Aminos and Liquid Aminos the same thing?
NO! and I have made this mistake! and my husband has made this mistake! They are not the same thing!
The primary difference between coco aminos and liquid aminos lies in the ingredients used to make them. Coco aminos is a sauce made from coconut sap and sea salt, which gives it its sweet and salty flavor. In contrast, liquid aminos is made from soybeans that have been hydrolyzed and fermented, resulting in an umami flavor much like soy sauce. Mistaking these two things will result in an overly salty dish as opposed to a mild sweetness.
How to cook Quinoa
Cooking quinoa isn’t rocket science – but it can seem like it to a beginner! Quinoa is a versatile and delicious grain that makes a great accompaniment to any meal, but getting the cooking technique right is essential for creating a fluffy, not-too-mushy texture.
Before cooking, be sure to wash the quinoa. To do so, just place it into a bowl, submerge the quinoa, then agitate it with your fingers for a minute or two. Drain the cloudy water out of the bowl while holding the quinoa back so it doesn’t escape.
To cook quinoa perfectly every time, we recommend using a two-to-one ratio of water to quinoa. Boil the water, then add the quinoa and reduce heat. Cover your pot with a lid and let your grain simmer until all of the liquid has been absorbed, about 12 minutes. Et voila! You have perfect quinoa, ready to enjoy – or use as the base of your orange glazed salmon recipe!
Give it a try!
If you’re looking for something to make your taste buds tingle and your dishes stand out from the crowd, then this Orange Glazed Salmon recipe is just what you need! With a combination of juicy salmon, quinoa for added nutrition, yuzu kosho to add some zing and watermelon radish for texture – it’s sure to be an unforgettable meal. So if you want to impress your friends or family with a fancy feast that won’t take hours in the kitchen, give this orange glazed salmon dish a try – they’ll thank you later! Who said healthy has to be boring?
Make the meal, leave your email so you don’t miss anything new, and drop a comment so I know how it turned out!
I hope you enjoy!
Orange Glazed Salmon
Ingredients
- 2 6 oz salmon filets skin on
- ½ cup quinoa
- 1 watermelon radish
- 1 small red onion
- 1 lb sweet potato
- 1 Tbsp Yuzu Kosho
- 1 mandarin or clementine just the juice
- 2 Tbsp Coconut aminos
- 1 tsp black and white sesame seeds
- ½ tsp olive oil
Instructions
- Preheat the oven to 450°.
- Wash and cook the quinoa according to the instructions on the package.
- Half and peel the onion, slice and separate the layers.
- Wash and peel the radish, then cut into cubes.
- Wash and peel the sweet potato, then cut into cubes.
- Place all veggies into a bowl, drizzle with ½ tsp. of olive oil, and coat evenly.
- Place veggies onto a baking sheet and place into the oven. Roast for about 25 min.
- Squeeze the juice from the mandarin orange and mix it with the yuzu kosho, set aside.
- Wash and dry the salmon; heat the frying pan to medium heat and spray with cooking spray, place salmon into the pan with the skin side down.
- Heat the salmon in the pan for about 5 to 7 minutes, flip and pour the orange/yuzu glaze over the fish. Lift the fish to let the glaze go under the fish. Continue cooking for another 2 to 3 minutes.
- Once the quinoa and veggies are cooked, combine them in a bowl with the coco aminos.
- Serve the glazed salmon with the veggie and quinoa mix. Garnish with sesame seeds. Enjoy.
